1/4 cup finely chopped onion
2 tablespoons butter
1 egg, lightly beaten
1 1/2 cups zucchini, shredded and squeezed dry
1 large carrot, shredded
1/3 cup flour
1/3 cup grated parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
freshly ground pepper, to taste
peanut oil for frying
1/2 cup sour cream
2 tablespoon chopped fresh chives
Combine sour cream and chives and chill until ready to use.
Saute onion in the 2 tablespoons butter until translucent. In a medium sized bowl mix zucchini, carrot, egg and onion. In a small bowl mix flour, cheese, cornmeal salt and pepper. Stir mixed dry ingredients in with mixed wet ingredients.
In a skillet heat 2 inches of oil to medium-high temperature. Drop rounded tablespoonfuls of batter into oil. Fry for 1 to 2 minutes until deep golden brown, turning once. Drain on paper towels.
Serve fritters warm with sour cream and chive dipping sauce.
